About this recipe: Tortillas filled with cheddar cheese, portabello mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!
I got a new quesadilla "grille" at Target for $20 (later getting rid of it...isn't needed. This is Mexican comfort food I think. Get a bunch of 10" flour tortillas since it is hard to say how many you will need. I sauteed portabella and crimini mushrooms with onion and garlic plus a few spices "du jour", also doubled the spinach and used 2% cheese of my choice. Later I did the same thing with chicken and no spinach. These are the same sauteed ingredients of many pasta dishes. The cooker makes 6 triangles from two tortillas and a handful of contents. I packaged up two of the spinach quesadillas with two chicken/vegetable ones in aluminum foil to freeze. A couple minutes in the toaster oven (which I don't own?), or just thawed and it's instant finger food. Dice anything you like, cook it anyway you like, then put it inbetween a couple tortillas (I like flour or whole wheat or spinach or...), and it's either a snack, a meal or party food. How fun is that? - 30 Jan 2007 (Review from Allrecipes US | Canada)
These were great! However, you don't need to add oil to the pan to brown them. Just use med-high heat and they should brown just as nicely. - 31 Jan 2007 (Review from Allrecipes US | Canada)
Delish. The pat dry part, way important. I've made these twice (on the same day) and got rave reviews. They want to have them for another party. Didn't need oil in the pan; they toasted just from the heat of the pan. Thanks! - 25 Jun 2006 (Review from Allrecipes US | Canada)